Chocolate Chip Banana Snack Cake

Chocolate Chip Banana Snack Cake is the perfect way to use up overripe bananas and satisfy your sweet tooth at the same time. This soft, moist cake is studded with chocolate chips and has just the right amount of sweetness—perfect for an afternoon snack, quick breakfast, or simple dessert.

Why You’ll Love This Recipe

This snack cake is easy to make, uses basic pantry ingredients, and comes together in one bowl with minimal mess. It’s lighter than banana bread but just as moist and flavorful. The chocolate chips add a fun twist that kids and adults both love. Plus, it keeps well and tastes even better the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon (optional)
• ½ cup unsalted butter, melted and slightly cooled
• ¾ cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 2 large ripe bananas, mashed (about 1 cup)
• ½ cup sour cream or plain yogurt
• ¾ cup semisweet chocolate chips

Directions

1. Preheat oven to 350°F (175°C). Grease an 8-inch square baking pan or line with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using).
3. In a large bowl, whisk together the melted butter and sugar until smooth. Add the egg and vanilla and mix well.
4. Stir in the mashed bananas and sour cream until combined.
5. Add the dry ingredients to the wet ingredients and mix until just combined—do not overmix. Fold in most of the chocolate chips, reserving a few to sprinkle on top.
6. Spread the batter evenly in the prepared pan and sprinkle remaining chocolate chips on top.
7. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
8. Let cool in the pan before slicing into squares.

Servings and timing

Makes about 9–12 pieces.
Prep time: 10 minutes
Bake time: 30–35 minutes
Total time: About 45 minutes

Variations

• Add chopped nuts like walnuts or pecans for crunch.
• Use mini chocolate chips for more even chocolate bits in each bite.
• Swap chocolate chips for white chocolate or butterscotch chips.
• Sprinkle with a dusting of powdered sugar before serving for a pretty finish.

Storage/reheating

Store the cake covered at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap individual pieces tightly and store in an airtight container for up to 2 months. Thaw at room temperature or warm in the microwave for 10–15 seconds before serving.

FAQs

1. Can I use frozen bananas?

Yes! Thaw and drain any excess liquid before mashing.

2. Can I make this gluten-free?

Use a gluten-free all-purpose flour blend—just be sure it’s a 1:1 substitute.

3. Can I use oil instead of butter?

Yes, use an equal amount of neutral oil like vegetable or canola oil.

4. Can I double this recipe?

Absolutely! Bake in a 9×13-inch pan and adjust the bake time as needed.

5. How ripe should my bananas be?

Very ripe with lots of brown spots—this makes the cake extra sweet and moist.

6. Can I make it dairy-free?

Use a dairy-free butter substitute and non-dairy yogurt.

7. How do I keep the cake moist?

Don’t overbake and store it in an airtight container.

8. Can I add a glaze or frosting?

A simple cream cheese glaze or chocolate drizzle would be delicious.

9. Is this more like bread or cake?

It’s lighter and fluffier than banana bread—perfect for snacking.

10. Can I use muffin tins instead?

Yes! Bake for 18–22 minutes for snack muffins.

Conclusion

Chocolate Chip Banana Snack Cake is an easy, family-friendly treat that’s perfect any time of day. With its soft, moist crumb and pockets of melty chocolate, it’s sure to become a go-to recipe whenever you have extra bananas on hand. Bake a pan and enjoy a sweet, comforting snack!

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